Peach Pecan Bread by CK
3/4 cup softened butter
8 oz softened cream cheese
2 cups sugar
2 beaten eggs
1/2 tsp vanilla
1 1/2 cups mashed peaches
3 cups flour, packed
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped pecans
Preheat oven to 350. With a mixer, beat butter, cream cheese and sugar together until fluffy. Add the beaten eggs and vanilla. Peel and slice the peaches (or drain them and pat them dry if you are using canned or frozen.) Mash them in a food processor and measure the 1 1/2 cups after pureed. Add the pureed mixture to the butter mixture. Stir well. In another blow, measure out the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the peach mixture, beating at low speed until incorporated. Mix in the pecans by hand. Prepare 2 loaf pans with cooking spray. Spoon in the bread mixture. Bake for about one hour, or until a toothpick comes out clean. Cool on a wire rack in the pan, loosen the edges after 20 minutes, and turn the loaf out onto the wire rack.

Potato and Hamburger Casserole by GKT
1 tablespoon olive oil
1 yellow onion, thinly sliced
1 pound ground beef
¼ cup butter
¼ cup all-purpose flour
3 cup milk
1 pint heavy cream
salt and pepper to taste
5 potatoes, sliced
2 cup shredded Cheddar cheese
2 cup shredded Monterrey Jack cheese
1 cup milk
Preheat oven to 350 degrees. Heat oil in a large heavy skillet over medium heat. Cook and stir onions until translucent; set aside. Cook ground beef until evenly brown. Drain excess fat, and set beef aside. Melt butter in the skillet. Add flour, and stir with a whisk for 5 minutes. Gradually whisk in 3 cups milk, then the cream. Simmer, stirring frequently, over medium-low heat for 10 minutes until the sauce has thickened and is smooth. Season with salt and pepper, and remove from heat. Spread a small amount of sauce in the bottom of a 9×13 inch casserole dish. Alternate layers of potatoes, onions, ground beef, cheese and sauce, with 2 to 3 layers of each. Reserve some cheese to sprinkle on top. If you run short of sauce, press down on all layers, and add milk as needed. Sprinkle remaining cheese on top. Bake in preheated oven for 45 to 55 minutes, or until potatoes are soft.